Grand New Century Resort, Changxing, A Tribute Portfolio Resort

Tucked away in the Pingjiang historic quarter, this restaurant was remodelled from an ancient mansion encompassing the quintessence of classical Suzhou garden and architecture. Similarly, the season-driven menu is based heavily on Suzhou culinary traditions, enlivened by modern twists. Mantis shrimps with soft roe are dressed in fermented rice lees marinade and topped with caviar. The duck soup with ham and fox nuts presents rich flavours and deep umami.

Traditional Chinese windows, wooden furnishings and an ink painting mural of Lake Taihu lend the space a nostalgic vibe. There is no paper menu – just peruse the options on a blackboard dominated by authentic Jiangsu home-style dishes and freshwater delicacies, and photos of dishes on display. Try the steamed Taihu "three whites" platter – topmouth culter, noodlefish and white shrimps. Made in-house, their noodlefish and pork wontons are springy and juicy.

This three-storey lakeside mansion is home to the first haute cuisine establishment of a nationwide dumpling chain. The kitchen and service teams deliver authentic Northeastern flavours and spot-on, friendly service. The two set menus focus respectively on abalone and sea cucumber, alongside seasonal seafood like raw marinated lobster and jellyfish, as well as the must-try sea urchin dumplings that burst with umami.

The panoramic lake views from this light-filled space atop an office tower are lovely to behold. But they don't outshine the refined Suzhou cooking that showcases the best local produce in season. The signature Suzhou claypot rice with braised pork and green garlic features young bamboo shoots in spring and chestnuts in autumn. House-made chilli sauce with beef and dried fish adds a kick; the scorched rice at the bottom imparts smoky crispness.

One of the oldest lamb restaurants, San Xing has been around for decades. To ensure quality, the owner works only with the freshest meat. For larger parties, check out the lamb feast menus at different price points. The must-try braised lamb ribs in white broth is known for its intense umami and richness; order lamb blood curd on the side and add to the broth. Their steamed lamb dumplings are painstakingly crafted and tasty.

Off the beaten track in Shushan Ecological Village, this restaurant is set in an idyllic landscape. Despite its distance from the city centre, locals flock here for authentic Suzhou cooking while on a day out in Suzhou's majestic nature. The signature braised goose is repeatedly steeped in an aged marinade with 16 spices so that the flavour penetrates deep into the bones. Clams with baby burr clovers are a classic with a unique grassy fragrance.

Popular with the locals, this rustic joint offers Changzhou’s all-time breakfast favourites, including bargain-priced tofu soup that boasts clear, flavourful broth and velvety duck blood curd. Their signature xiao long bao brims with crabmeat and crab roe; the soupy pork filling is umami-laden and fluffy. Dip it in aged vinegar to cut through the richness. It is always busy, so expect to share a table with strangers at mealtimes.